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Eggplant Parmigiana Recipe
|Eggplant||1 Medium, sliced thick|
|Flour||1 Cup (16 tbs)|
|Egg||1 , beaten with some milk|
|Milk||1 Teaspoon, for beating the egg|
|Dried bread crumbs/Wheat germ / cracker meal||2 Cup (32 tbs), dried|
|Olive oil||1 Teaspoon|
|Swiss cheese/Mozzarella cheese||1⁄2 Pound, sliced|
|Tomato paste||6 Ounce|
|Wine||To Taste (As Needed, White Or Red)|
|Garlic||1 Clove (5 gm)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2603 Calories from Fat 1028
% Daily Value*
Total Fat 117 g180%
Saturated Fat 65.9 g329.7%
Trans Fat 0 g
Cholesterol 530.4 mg
Sodium 3720.8 mg155%
Total Carbohydrates 240 g79.9%
Dietary Fiber 27.2 g108.7%
Sugars 40.4 g
Protein 153 g306.1%
Vitamin A 108.3% Vitamin C 78.1%
Calcium 352.4% Iron 108%
*Based on a 2000 Calorie diet
Dip these slices first in flour, then into egg, then into the bread crumbs so they are well coated.
Saute' them in a little olive oil, a few at a time, until they are browned on both sides.
Tend them carefully and add oil if needed.
When they are crisp and brown, arrange them in a baking dish and put a slice or two of Swiss or mozzarella cheese on each one.
Make a thick tomato sauce by diluting the tomato paste with wine.
Mix the tomato sauce with the oregano, salt, pepper and crushed garlic clove; spread 2 to 3 tbs.on each slice.
Finally, sprinkle the grated Parmesan cheese on top of it all.
Bake at 400 degrees for about 15 minutes and serve steaming hot.